Ingredients

Method

Soak the gelatine in cold water for 5 minutes or until soft. Put the coconut milk, milk and sugar in a pan and heat until gently bubbling. Stir in the lime zest and remove from the heat.

Lift the gelatine from the water and stir into the milk until dissolved. Pour into four 150ml moulds or ramekins, or small cups. Leave to cool, then put on a plate in the fridge. Chill for at least 2 hours until set.

Chop the pineapple into small pieces. Turn the panna cottas out on to plates and scatter the pineapple around. Sprinkle with demerara sugar and serve.